Dairy Farmers of Canada

Asparagus with Tarragon and Maple Butter

This is the Asparagus with Tarragon and Maple Butter recipe.

  • Prep: 5 min - 10 min
  • Cooking: 10 min
Yields 4 servings
asparagus with tarragon and maple butter


  • 1 lb (450 g) fresh asparagus
  • Tarragon and Maple Butter
  • 1/2 cup (125 mL) butter
  • 2 tbsp (30 mL) chopped fresh tarragon
  • 1 egg yolk
  • 3 tbsp (45 mL) maple syrup
  • 2 tsp (10 mL) lemon juice
  • Salt and pepper to taste
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Cut bottom third of asparagus (discard or keep for a soup). Cook in saucepan of salted boiling water 8 to 10 minutes. Dip the asparagus in iced cold water. Drain. Arrange asparagus in centre of 4 plates on a bed of grated carrots. Sprinkle with Tarragon and Maple Butter. Serve immediately.

Tarragon and Maple Butter:

In small saucepan, melt butter over low heat and remove from heat. Stir in remaining ingredients. Season to taste with salt and pepper. Serve immediately.


Note: This recipe contains raw or lightly cooked eggs. Foods containing raw or lightly cooked eggs may be harmful to vulnerable people such as young children, the elderly, pregnant women and people with weak immune systems.

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Nutritional information

Per serving
Energy: 298 Calories
Protein: 4 g
Carbohydrate: 16 g
Fat: 26 g
Fibre: 2 g
Sodium: 239 mg
(% DV*)
Calcium: 5 % / 51 mg